100% Barbera. Though the calling card of Bera is their Moscato d'Asti, they also grow Barbera in the Canelli hills of Piedmont. Ronco di Malo is the parcel of the oldest Barbera vines, which average 50 years (formerly a much higher number but the the 80-year-old vines had to be replaced not long ago due to flavescenza dorata) planted on calcareous clay soils. The vines are certified-organic and harvested by hand at a very high ripeness level. The bunches are destemmed and fermented spontaneously with indigneous yeasts in 50-hectoliter concrete tanks without sulfur or temperature control. Maceration is lengthy, lasting up to 1 month. The wine is aged  in the same concrete tanks for 2 years without racking (in order to develop complexity and to minimize the need for sulfur). It is bottled unfiltered with a mere 1 g/liter of sulfur.